The Perfect Sommelier
How Does The Perfect Sommelier Work?

0How wine ages...Wine ages naturally over time in a bottle due to chemical reaction aided by the earths' weak magnetic field. The Perfect Sommelier® accelerates this natural process.

How The Perfect Sommelier® works... Open a bottle of wine and replace the cork with the TPS magnetic top and then place the bottle on the magnetic coaster or base. The Perfect Sommelier® creates a true magnetic field in which the molecules of the wine being treated follow the flux path generated. Tracking the flux path the molecules of the wine travel elliptically continuously and gently “decant” without the violence of the decanting process. In doing so, the tannin chain is lengthened axiomatically making the wine less aggressive. Furthermore, as all the other molecules track the flux path they establish a more orderly alignment which simulates the effect of being “aged” or “cellared”. This natural process or treatment results in wine being less aggressive or “softer” bring out better nose, bouquet, opening up with more fruit and a better finish.

TPS works on virtually any and all wine, red or white, Nouveau or aged (reserve) wine. Results are always achieved with the change being quite subtle or rather markedly depending upon the wine.

The “mechanics” of this product was developed through a great deal of experimentation to determine the use of the most effective magnets to employ, the number used, the sizes, strengths, shapes and positioning. Positioning was created to make use of the flux paths generated insuring complete movement of the molecules in the bottle being treated so that no area would receive insufficient movement to achieve the desired result consistently regardless of the complexity or nature of the wine. The most positive aspect of TPS is that not only does it work universally, but most importantly it is safe to use for hours on end without having a detrimental effect upon the wine. Use of weaker or poorly configured magnets have no real effect; whereas magnets of too strong a gauss cause the wine to re-ferment, not very desirable to say the least.


  
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